Monday, September 3, 2007

PORK CHILE VERDE

It's incredible how time passes fastly... A year ago, the first "La Festa Al Fresco" (see round-up Part 1 & Part 2) was launched successfully (see my recipe) and now, the second edition is already taking place (deadline: 3 Setpember at midnight)!

"La Festa Al Fresco" is hosted by it's talented creator Yvonne of "Cream Puffs In Venice" from Toronto (Canada) and the lovely Lis of "La Mia Cucina" from Ohio (USA). Both would like to celebrate the final days of another glorious summer with an outdoor feast, but are desperately in need of ideas. Therefore, we wre all invited to prepare any dish we like for their party, as long as it features one fresh seasonal ingredient (see infos).

This time, I was inspired by a Mexican and Mexican-American (Tex-Mex) dish called "Chile Verde" or "Green Chili" (in English). You see, at home, Tex-Mex food is highly appreciated. I regularly have a strong craving for this unique, exotic conforting, spicy, fresh and tastebud-bashing cuisine. So, I strongly believe that with this course's festive characteristics, it is the perfect food for such kinds of events."Chile Verde" is somehow a distant cousin and a lighter version of the beef chili we all know. Although, it is generally made with tomatillos, mine uses bell peppers as a replacement.This meat stew is the ideal filling for the "San Francisco Burrito". You'll find it in many taquerias in this part of California...

My "Pork Green Chili" is very interesting flavor-wise as the bell pepper and the chili confer an uncomparable fragrance that is very summery, delicate and "green". It has the extraodinary power to transport you out of your environment, to a dreamlike place where the waters are turquoise blue and the beaches are white. A wonderful culinary experience that will make your delighted tastebuds ask for more! And, as it's moderatly hot (very mild) and spicy, that dish should please everybody. Believe me, after your guest have tasted to this wonderful "Chile Verde", you are going to be the life of the party!

Method:1. Put the pork, chopped onion, laurel leaves, halved garlic head and the stock cube in a pan.2. Cover the meat with water and bring to the boil.3. Reduce the heat to low and gently simmer until the meat is tender, about 45-60 minutes.

4. Meanwhile, put the chopped garlic, tomatoes, chili and bell pepper in the bowl of a mixer and process until you obtain a smooth puree.5. When the meat has finished cooking, heat the oil in a pan and pour the puree into it, then add the meat, sieved juice (in which it cooked), the chili powder, ground cumin and sugar.6. Let simmer for 30-45 minutes or until the sauce has become thick.8. Salt to taste and rectify the seasoning if needed.9. Serve with some chopped coriander and lime juice sprinkled over the top (from the lime quarters).

Remarks:Instead or pork, you can use skinless and boneless chicken thighs cut into pieces.You'll need one "Anaheim Chili" (see link) for this recipe. You can substitute it by "New Mexico Green Chile" (hotter), "Poblano Chile" (sweeter & slightly hotter) or "Big Jim Chile" (hotter).Replace the "Sweet Chili Powder" by ground paprika or ground "Cayenne Pepper".You should use about 225ml sieved juice from the meat. If you don't have enough, then add a little water.

Serving suggestions:Serve with warm homemade "Tortillas", either wrapped in them in order to create a "Burrito" or using them to dip into the sauce.Another ideal accompaniment is "Guacamole" or/and "Salsa".

Thanks for visiting my blog and for the very kind comment!I really loved your recipe! It was fantastic! Your book is also great and interesting. I've seen many recipes that I'm looking forwards to making one of those days! That kind of food is ever so fine...

Unfortunately, here in Switzerland, it is very difficult to get all those different kinds of chilies. Tex-Mex food isn't as big as in the US or in the UK.

Mmmhhh, I could just eat another "Chile Verde" now! Maybe I'll make one of your recipes for the weekend...

IVONNE: Thanks for your kind comment! I love you blog, so it's always great to visit it. I'll be there next year (if nothing exceptional happens before ;-P)...I hope that you'll like this gorgeous dish as much as I did!

LIS: Thanks for passing by and for the very kind comment! It's terrible, I know. Time passes too fastly! No, it doesn't feel like one year has gone by since I posted about that "Mojo Verde".I'm looking forwards to seing your round-up!xoxoxo